Sausage, Pepper And Potato Casserole - cooking recipe

Ingredients

1 tbsp ground cumin
1 2/3 lb small to medium-sized potatoes, peeled
2 tbsp oil
4 None red peppers, halved and deseeded
5.25 oz sausage, casings removed then formed into meatballs
2 1/2 tbsp butter
3 1/2 tbsp all-purpose flour
1 cup vegetable stock
1 cup 2% or whole milk
4 sprigs fresh thyme, finely chopped, a little reserved for garnish
1/4 lb Cheddar cheese, grated

Preparation

For the potatoes, bring a pot of salted water to a boil and add cumin. Add potatoes and cook for 20 mins. Drain, rinse under cold water then cut into slices.
For the peppers, preheat broiler. Brush a baking sheet with 1 tbsp oil and add peppers cut-side down. Roast for about 10 mins until skin begins to blacken and bubble. Remove from oven, cover with a damp tea towel and allow to cool for 10 mins. Remove skin.
For the sausage meatballs, heat 1 tbsp oil in a frying pan and brown meatballs for 5 mins, turning. Set aside.
For the sauce, melt butter in a saucepan, add flour and cook, stirring, until smooth. Add stock and milk, stirring constantly. Bring to a boil and simmer for 5 mins, stirring. Add thyme and season.
To finish, preheat oven to 425\u00b0F. In an ovenproof serving dish, layer 1/3 of the potatoes, then 1/2 of the peppers, 1/4 of the meatballs and 1/3 of the sauce. Repeat, then top with remaining potatoes, meatballs and sauce. Sprinkle with cheese. Bake for 25 mins, or until browned and bubbling.